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Cream of Cauliflower Blue Cheese Soup
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- #14476
A creamy but lower fat version of cauliflower soup. The blue cheese adds a hint of pungent flavor to dress it up a bit.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
2 stalks celery, thinly sliced
1 large onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
5 cups chicken stock
1 head cauliflower, cut in bite-sized pieces
1/3 cup white wine
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 pinch dried marjoram
1 cup crumbled blue cheese
2 1/2 cups heavy cream, more as needed
salt and pepper, as desired
directions
Heat the oil in a Dutch oven over medium heat. Add the celery, onion, and garlic. Cook, stirring, until the onion is soft.
Add the stock, cauliflower, wine, Worcestershire sauce, thyme, and marjoram. Turn the heat to high and bring to a boil. When boiling, reduce the heat to a simmer. Cover and let cook until the cauliflower is tender, about 15 minutes.
With a slotted spoon, remove half of the vegetables from the soup and place in a blender. Puree until smooth. Add them back to the soup and stir well.
Add the blue cheese and cream to the soup. Season to taste with salt and pepper. Bring the soup to a simmer and let cook, stirring, for 10 minutes.
To serve, garnish the cream of cauliflower blue cheese soup as desired (extra blue cheese crumbles, fresh herbs, toasted nuts, croutons, etc)
nutrition data
239 calories, 10 grams fat, 22 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
August 20, 2013
I was afraid that the blue cheese was going to overpower everything else but it turned out very good. It is a strong flavor but I love blue cheese so I was very happy with this soup recipe.
July 27, 2012
Easy to prep & awesome to eat!!!!
June 14, 2010
Yum! This one's a winner. I halved the amount of blue cheese, since I find the taste a little overwhemling. Turned out just right for my taste. Will be making this one again and again!
July 25, 2006
What to do with seemingly three thousand caulis growing in my vegie patch..... End of winter in Australia and we are SICK of caulis. This recipe is fantastic. Easy to do - quick - and tastes like something I'd order in a restaurant. Thankyou, thankyou thankyou !